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Gluten Free Lemon Curd

This lemon curd is a classic, easy dessert recipe that delivers bright citrus flavor with a smooth, creamy texture. Made with simple techniques and cooked gently on the stovetop, it comes together quickly and feels both timeless and indulgent.

The result is a thick, silky lemon curd that balances sweet and tangy perfectly, making it one of the best easy lemon curd recipes to master at home.

a white bowl of gluten free lemon curd surrounded by yellow forsythia blooms.

Perfect for cakes, pies, tarts, or spooning straight from the jar, this homemade lemon curd is incredibly versatile and naturally gluten free. It works beautifully as a filling, topping, or dessert component and adds a fresh pop of lemon to any sweet treat.

Whether you're learning how to make homemade lemon curd for the first time or looking for a reliable, classic recipe, this version is simple, foolproof, and always delicious.

If you are looking for more lemon recipes you might also like my Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Iced Lemon Cookies, my Gluten Free Lemon Bundt Cake with Lemon Glaze or my Gluten Free Lemon Shortbread Bars.

You can find all my dessert recipes here: Gluten Free Dessert Recipes

a white bowl of gluten free lemon curd surrounded by yellow forsythia blooms.
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Ingredients

Instructions

In your stand mixer whisk together the eggs, sugar, lemon juice and lemon zest until thoroughly combined.

Place your mixing bowl over a saucepan of simmering water. Cook for 8-10 minutes until the mixture thickens.

When the mixture thickens add the butter one piece at a time. Stir until the mixture is creamy and all the butter is melted.

Pour the lemon curd into a bowl and let cool slightly on the counter. Then cover with plastic wrap making sure the plastic wrap touches the surface of the lemon curd so you don't get a crusty layer.

Chill in your refrigerator overnight or until cold.

You can store the lemon curd in your refrigerator for a little over a week in a sealed container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Lemon Curd

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: Approximately 1 cup 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free lemon curd is tart and easy to make. This is the perfect addition to any dessert and works perfectly for cake filling. This homemade meyer lemon curd is made with egg yolks and is a beautiful yellow. 

Ingredients

Scale

Instructions

In your stand mixer whisk together the eggs, sugar, lemon juice and lemon zest until thoroughly combined.

Place your mixing bowl over a saucepan of simmering water. Cook for 8-10 minutes until the mixture thickens.

When the mixture thickens add the butter one piece at a time. Stir until the mixture is creamy and all the butter is melted.

Pour the lemon curd into a bowl and let cool slightly on the counter. Then cover with plastic wrap making sure the plastic wrap touches the surface of the lemon curd so you don't get a crusty layer.

Chill in your refrigerator overnight or until cold.

You can store the lemon curd in your refrigerator for a little over a week in a sealed container.

Notes

You can also freeze lemon curd in a freezer safe container for up to a year.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: Gluten Free

Frequently Asked Questions

What is lemon curd made from?

Gluten free lemon curd is simply eggs, sugar, lemon juice, lemon zest and butter. I like to use farm fresh eggs to get a deeper color, but any eggs will work.

How do you make lemon curd?

You whisk together the eggs and sugar and then add the lemon juice and lemon zest. Mix these ingredients together in your metal mixer bowl.

Then place your mixing bowl over a pot of simmering water. Stir the mixture until it begins to thicken. Then add the butter in a small cube at a time. Continue stirring until the butter is all melted and you have a creamy mixture.

How long will lemon curd keep?

It will keep in a sealed container in the refrigerator for a little over a week. If you find you need to use up your lemon curd it is great on toast, pancakes or waffles. It's also a great filling for thumbprint cookies.

Can I freeze lemon curd?

Yes! You can freeze gluten free lemon curd for up to one year in a freezer safe container. When you want to thaw it remove it from the freezer and place in your refrigerator to thaw.

Gluten Free Orange Bundt Cake

This recipe for gluten free orange bundt cake is easy to make from scratch. This moist cake is citrus infused and delicious. I used a simple, homemade glaze to top it off.

a gluten free orange bundt cake with orange icing and small orange wedges on top on a sage green plate next to a bowl of sliced oranges.

This Gluten Free Orange Bundt Cake is the perfect treat for anyone craving a moist, citrus flavored dessert. Made with fresh orange juice, it's a delightful twist on a traditional orange pound cake that's completely gluten free.

This easy to make cake is perfect for a brunch cake or a gluten free holiday gathering. With a homemade orange glaze made from scratch, this tasty cake is a crowd pleaser.

The light, zesty flavor of the citrus bundt cake pairs perfectly with a simple powdered sugar glaze, giving it that irresistible finish that will have everyone asking for the recipe.

If you are looking for more gluten free bundt cakes try my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Eggnog Bundt Cake, my Gluten Free Gingerbread Bundt Cake or my Gluten Free Double Chocolate Bundt Cake.

You can find more cake recipes here: Gluten Free Cake Recipes

a slice of gluten free orange bundt cake on a white plate next to a glass of almond milk.
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Ingredients

Instructions

Preheat your oven to 350 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer beat together the butter, sugar and orange zest until smooth, about 2-3 minutes. Add the eggs, sour cream, milk and orange juice. Beat together just until combined.

Add the dry ingredients to the wet ingredients and beat together until blended and smooth, about 1-2 minutes. 

Pour the batter into your greased bundt pan.

Bake at 350 degrees for 45 minutes. The cake will be golden brown and spring back when lightly touched. Let set for 10-15 minutes and then turn the cake out of the pan onto your cake stand or cooling rack.

After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake. 

Supplies

Frequently Asked Questions

How do I add orange flavor to the cake?

To get the best pop of orange flavor it's best to use fresh orange zest and fresh orange juice. You can use two large oranges to get the two teaspoons of zest and half cup of juice that you need.

This is a great way to use up the last oranges in your fruit bowl. Even if they are starting to get too ripe they will work perfect for this recipe and give a sweet citrus flavor.

How long should a bundt cake cool before glazing?

It is best to let your gluten free orange bundt cake cool completely before adding the glaze. I like to let mine set for at least two hours.

I prefer to make the cake the day before I need it and glaze it the next day before serving or guests arrive. This lets the cake cool completely and allows the glaze to be fresh.

How can I enhance the orange flavor?

If you are using orange juice from a carton and/or dried zest you could also add ½ teaspoon of orange extract or orange oil to enhance the orange flavor.
There is nothing wrong with using juice from a carton or dried zest.

Sometimes that's all I have access to depending on the season. However, the orange flavor won't be as strong, so adding the orange oil will enhance your cake.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Orange Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This recipe for gluten free orange bundt cake is easy to make from scratch. This moist cake is citrus infused and delicious. I used a simple, homemade glaze to top it off. 

Ingredients

Scale

Icing:

Instructions

Preheat your oven to 350 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer beat together the butter, sugar and orange zest until smooth, about 2-3 minutes. Add the eggs, sour cream, milk and orange juice. Beat together just until combined.

Add the dry ingredients to the wet ingredients and beat together until blended and smooth, about 1-2 minutes. 

Pour the batter into your greased bundt pan.

Bake at 350 degrees for 45 minutes. The cake will be golden brown and spring back when lightly touched. Let set for 10-15 minutes and then turn the cake out of the pan onto your cake stand or cooling rack.

After the cake has cooled for at least two hours mix together the glaze and pour evenly over the cake. 

Notes

For the cake if you are using dried orange zest and/or orange juice from a carton also add ½ tsp. orange flavoring to the cake batter.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

This cake is a great way to use up those last two oranges that are in your fruit bowl. Fresh orange zest and fresh squeezed orange juice make this cakes flavor pop! If you only have orange juice in a carton and dried zest that will work too.

This is a great recipe to use with a smaller individual bundt cake pan too. The individual little cakes look so pretty served with the glaze at a gathering or on a dessert table.

Gluten Free Lemon Bundt Cake with Lemon Glaze

This Gluten Free Lemon Bundt Cake with Lemon Glaze is one of those recipes that looks like it took a lot of effort but comes together so easily and the result is absolutely stunning. The combination of fresh lemon juice and lemon zest gives this cake the most beautiful bright citrus flavor and the sour cream keeps it incredibly moist.

a gluten free lemon bundt cake with lemon glaze on a yellow glass plate next to a sliced lemon and a white colander of lemons.

There's nothing gritty or dry like so many gluten free cakes can be. I love serving this slightly warm with the glaze drizzled over the top right before it hits the table. It is the perfect spring and Easter dessert and honestly one of my favorite gluten free cakes in my entire collection.

If you are looking for more lemon recipes try my Gluten Free Iced Lemon Cookies, my Gluten Free Lemon Shortbread Bars, my Gluten Free Lemon Curd or my Gluten Free No Bake Lemon Icebox Pie.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a slice of gluten free lemon bundt cake with lemon glaze on a white plate next to a sliced lemon.
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Ingredients

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined. 

Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.

In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Lemon Bundt Cake with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free lemon bundt cake with lemon glaze is moist, bright, and bursting with fresh lemon flavor in every single bite. Made with real lemon juice, lemon zest, and sour cream for incredible moisture, this is the easiest and most delicious gluten free lemon cake you will ever bake. Finished with a simple homemade lemon glaze it is the perfect spring dessert for Easter, Mother's Day, brunch gatherings, and any occasion where you want to serve something beautiful and impressive without spending hours in the kitchen!

Ingredients

Scale

Cake:

Glaze:

Instructions

Preheat oven to 350 degrees. Grease a bundt cake pan with coconut oil or butter. Set aside.

In the bowl of your stand mixer beat the softened unsalted butter with the sugar until creamed together. Add the eggs one at a time beating until mixed together. Add the sour cream, lemon juice, milk and lemon zest. Beat until blended into the batter.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Add this dry mixture ½ cup at a time to the wet ingredients. Mix until all ingredients are just combined. 

Pour batter evenly in the greased bundt pan and tap a couple of times on the counter to get air bubbles out.

Bake at 350 degrees for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let cake cool for 10 minutes in the pan and then invert onto a cooling rack.

In a small bowl whisk together the powdered sugar, lemon extract, and 1 tablespoon of milk until smooth. Add the second tablespoon of milk only if needed to reach a pourable consistency. Pour over the completely cooled cake right before serving.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Top Tip

Make sure your butter is truly at room temperature before you begin. Cold butter will not cream properly with the sugar and you will end up with a denser, less fluffy cake. I take my butter out of the refrigerator at least an hour before I start baking. Room temperature butter is the single most important step for getting a light and moist bundt cake every time.

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Frequently Asked Questions

What is the difference between a cake and a bundt cake?

There really isn't that much difference in the cake batter itself. The bundt cake recipe may call for a bit more moisture and/or baking powder as the cake is going to rise higher than a regular layer cake or sheet cake.
 
The main difference you might find is that a bundt cake tends to have a crunchier texture on the top. I also love the ease of a bundt cake. The cake gets baked in one pan and then I either drizzle it with a glaze or sprinkle powdered sugar over the top. So much easier than frosting a layer cake!

How do I make my gluten free cakes more moist?

Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free lemon bundt cake recipe I added the sour cream to make it moist and delicious.

If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.

Storage

Store this gluten free lemon bundt cake covered at room temperature for up to 3 days. If you have already added the glaze store it loosely covered so the glaze does not stick. For longer storage wrap the cake tightly and refrigerate for up to 5 days. I recommend adding the glaze fresh right before serving rather than storing the cake with glaze on it for the best presentation.

If you made this gluten free lemon bundt cake I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite spring desserts and I hope it becomes one of yours too!

Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

These gluten free eggnog cheesecake bars are my favorite way to use up a carton of eggnog in December. A creamy, spiced eggnog filling bakes on top of a crunchy gingersnap pecan crust. There is no flour in the filling at all, so nothing needs to be swapped or adjusted. Bake them the day before your gathering, let them chill overnight, and they slice into neat squares right when you need them.

a wood cutting board with gluten free eggnog cheesecake bars with gingersnap crust cut into squares next to a plate of gingersnap cookies and two glasses of eggnog

I make the crust with my own gluten free gingersnap cookies, but store bought gluten free gingersnaps work too. Living out here on our small farm, I can't always find gluten free specialty items at my rural grocery stores. So I check eggnog labels every year, and the Darigold carton at our local Walmart says gluten free right on it. These are what I buy eggnog every year to make.

Instead of a fussy water bath, I just set a pan of hot water on the oven rack, which keeps the tops smooth with no foil wrapping.

If you are looking for more eggnog recipes try my Gluten Free Eggnog Bundt Cake, my Gluten Free Eggnog Cake with White Chocolate Frosting, or my Gluten Free Eggnog Cookies.

You can find all of my Christmas recipes here: Easy Gluten Free Christmas Recipes

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

a wood cutting board with gluten free eggnog cheesecake bars with gingersnap crust cut into squares next to a plate of gingersnap cookies and two glasses of eggnog
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Why You'll Love These Gluten Free Eggnog Cheesecake Bars

  • No flour in the filling. The creamy eggnog layer sets with just cream cheese and eggs, so there is nothing to swap and nothing to worry about.
  • A crunchy gingersnap pecan crust. Finely chopped pecans make the crust extra buttery and toasty, and it holds together when you slice.
  • Real eggnog flavor. Half a cup of eggnog plus cinnamon and nutmeg gives you that holiday taste in every bite.
  • No fussy water bath. A pan of hot water on the rack below keeps the oven steamy so the top stays smooth. No wrapping pans in foil.
  • Made for make ahead. These bars need to chill anyway, so you bake them the day before and the dessert is done before the party starts.
  • Feeds a crowd. One 9x13 pan gives you 12 big bars or 24 small squares for a cookie tray.

Ingredient Notes

  • Gluten free gingersnap cookies: I use my Gluten Free Gingersnap Cookies for the crust. You can also use a store bought gluten free gingersnap like Midel Gluten Free Ginger Snaps. Pulse them in a food processor or crush them in a zip top bag with a rolling pin.
  • Pecans: Chop them finely so the crust presses flat and cuts clean. Big pieces make the crust crumble when you slice.
  • Cream cheese: Use full fat brick cream cheese, not the spreadable tub kind. Let it sit on the counter for about an hour so it beats up smooth with no lumps.
  • Eggnog: I use Darigold Old Fashioned Eggnog from my local Walmart because the carton says gluten free on the label. Eggnog brands vary, so always check the label and ingredients on what you find locally. A thick, full fat eggnog gives the creamiest filling.
  • Eggs: Room temperature eggs blend into the cream cheese more easily. Add them one at a time and mix just until each one disappears.
  • Cinnamon and nutmeg: These bring out the eggnog flavor. Freshly grated nutmeg is a little stronger and smells amazing if you have a whole nutmeg on hand.

Tips for Smooth, Crack Free Cheesecake Bars

  • Start with soft cream cheese. Cold cream cheese leaves little lumps that never bake out. Beat it with the sugar first until it is fluffy, then scrape the bowl before adding the eggs.
  • Don't overbeat after the eggs go in. Mixing too much whips in air, and those air bubbles puff up in the oven and then crack as the bars cool. Mix on low just until the filling is smooth.
  • Use the pan of water. Set a baking dish with about an inch of hot water in the oven while it preheats. The steam keeps the top of the cheesecake moist so it bakes evenly and is less likely to crack.
  • Look for a little jiggle. The bars are done when the edges are set and lightly browned and the center still wobbles a little when you nudge the pan. The center firms up as it cools and chills.
  • Cool slowly. Let the pan sit undisturbed on the counter until it reaches room temperature. Moving a hot cheesecake straight into the fridge can cause cracks.
  • Line the pan for easy lifting. Lining the 9x13 pan with parchment paper, with a little hanging over the sides, lets you lift the whole slab out after chilling. It is so much easier to cut neat squares on a cutting board.
  • Cut with a hot, clean knife. Dip a sharp knife in hot water, wipe it dry, and make one cut. Wipe and repeat for every cut so the edges stay clean.

Make Ahead and Freezer Instructions

Make ahead: These bars are best made the day before you plan to serve them. Bake, cool on the counter, then cover and chill overnight. Cut them right before serving for the neatest edges.

Freeze: Chill the bars completely, then cut them into squares. Freeze them in a single layer on a baking sheet until firm, then move them to an airtight freezer container with parchment between the layers. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Storage

Store the bars covered in the refrigerator for up to 5 days. Once they have chilled at least 4 hours, cut them into bars and keep them in an airtight container so they don't pick up other fridge smells. Put a sheet of parchment between layers if you stack them. Serve them cold straight from the fridge.

Easy Variations and What to Serve With Them

  • Eggnog whipped cream topping: Whip 1 cup cold heavy whipping cream with 2 tablespoons powdered sugar and ¼ teaspoon ground nutmeg until soft peaks form. Pipe a dollop on each bar right before serving.
  • Rum extract for bolder eggnog flavor: Add ½ teaspoon rum extract to the filling with the vanilla. A little goes a long way, so start small.
  • White chocolate drizzle: Melt ½ cup white chocolate chips with 1 teaspoon coconut oil and drizzle over the chilled bars. Let it set in the fridge for 10 minutes before cutting.
  • Gingerbread spice filling: Add ¼ teaspoon ground ginger and a pinch of cloves to the filling for more gingerbread flavor that matches the crust.
  • What to serve with them: These bars are rich, so small squares are perfect on a holiday dessert table next to my gluten free pecan pie bars and gluten free gingerbread bundt cake. Add them to a cookie tray with my gluten free Christmas cookie recipes, or serve them with hot coffee or an iced chai tea latte. They work for Thanksgiving too, with my other gluten free Thanksgiving dessert recipes.

Top Tip

Plan ahead and bake these the day before. Cheesecake bars need at least 4 hours in the fridge after cooling, and they cut much cleaner once they are cold all the way through.

Frequently Asked Questions

How do I store these gluten free eggnog cheesecake bars?

Keep them covered in the refrigerator for up to 5 days. They cut cleanest after at least 4 hours of chilling. See the storage section above for freezing.

Where do I get gluten free eggnog?

I used Darigold Eggnog that I got at our local Walmart grocery store. Many store eggnogs don't say gluten free on the label, so always read the ingredients on what you can find locally.

Why did my eggnog cheesecake bars crack?

Cracks usually come from overmixing after the eggs go in, overbaking, or cooling too fast. Mix on low just until smooth, take the bars out while the center still jiggles a little, and let them cool on the counter before they go in the fridge. The pan of water in the oven helps too.

Why are my cheesecake bars soft in the middle?

They most likely need more chilling time. Cheesecake keeps setting as it cools, so give the bars a full 4 hours in the fridge, or overnight. If the center was still liquid (not just wobbly) when you took them out, bake a few minutes longer next time.

Can I use store bought gingersnaps for the crust?

Yes. Use a gingersnap cookie labeled gluten free and crush enough for 3 cups of fine crumbs. Store bought cookies can be crunchier and sweeter than homemade, so press the crust firmly so it holds together.

Can I make these without pecans?

Yes. Leave out the pecans and use 3 ½ cups gingersnap crumbs and ½ cup melted butter. The crust will be a little less toasty but still holds together.

Can I make these with homemade eggnog?

Yes, as long as it is thick and creamy. Thin or low fat eggnog makes a softer filling that may need a little longer in the oven to set.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
Print Recipe

Description

These gluten free eggnog cheesecake bars have a silky, spiced eggnog filling on a crunchy gingersnap pecan crust. There is no flour in the filling and no fussy water bath. Bake them the day before so they can chill, then slice and serve for an easy holiday dessert.

Ingredients

Units Scale

Crust:

Filling:

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In the bowl of your stand mixer beat together the crushed gluten free gingersnap cookie, pecans and butter until they are combined and starting to stick together in clumps.

Press the crust mixture evenly in the bottom of the greased 9x13 baking dish.

Bake at 350 degrees for 8-10 minutes.

In the bowl of your stand mixer add the cream cheese and granulated sugar. Beat until combined. Wipe down the edges of your bowl with a spatula and beat until the cream cheese begins to be fluffy. Add the eggs one at a time combining them with the ingredients before adding the next.

Add the eggnog, vanilla, cinnamon, nutmeg and salt to the mixture and beat until these ingredients are mixed into the filling batter.

Fill the bottom of a baking dish with an inch of water. Add this to the oven and let the temperature come back up to 350 degrees. The water will help the cheesecake bars not to crack.

Pour the filling over the crust and bake at 350 degrees for 40 minutes or until the cheesecake is browned around the edges.

Carefully remove the bars from the oven and let them stand undisturbed while they cool. 

After they have cooled, store the bars in the refrigerator for at least 4 hours before cutting them to keep the edges from crumbling. 

Store the bars in an airtight container in the refrigerator for up to 5 days.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

Gingersnaps: I use my homemade gluten free gingersnap cookies, but any store bought gingersnap labeled gluten free works. You need 3 cups of fine crumbs.

Eggnog: Check the label. Not every eggnog is labeled gluten free.

Water pan: The pan of hot water goes on a rack in the oven while it preheats. It keeps the oven steamy so the bars are less likely to crack.

Doneness: The bars are ready when the edges are set and lightly browned and the center still jiggles a little.

Chill time: Plan for about 1 hour of cooling on the counter plus at least 4 hours in the fridge before cutting. The total time above doesn't include this wait.

Cutting: Use a sharp knife dipped in hot water and wiped dry between cuts. Cut 12 large bars or 24 small squares.

Storage: Keep covered in the refrigerator for up to 5 days.

  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did You Make These Gluten Free Eggnog Cheesecake Bars?

If you made these eggnog cheesecake bars, I would love to hear how they turned out! Please leave a star rating and a comment at the bottom of this post. Your ratings help other gluten free bakers find the recipe, and I read every comment.

Want more gluten free recipes like this? Sign up for my newsletter to get my free gluten free recipe ebook, plus new recipes in your inbox every Friday.

And don't forget to pin it! Use the Pin button on any photo or at the top of this post to save it to your Christmas dessert board.

Gluten Free Pecan Pie Bars

These gluten free pecan pie bars are a Thanksgiving favorite, and I love that there's no pie crust to roll out. I cut this recipe into 16 generous bars, perfect if they're the main dessert, or slice them smaller for a dessert table.

gluten free pecan pie bars cut into rectangles on a piece of white parchment paper next to a wooden bowl of whole pecans

These gluten free pecan pie bars come together quickly and taste just like a slice of pecan pie without all the extra effort.

Made with pure maple syrup instead of corn syrup, they're rich, gooey, and delicious served after a meal with a cup of coffee or tea.

If you are looking for more Thanksgiving dessert recipe ideas try my Gluten Free Praline Pumpkin Pie, my Gluten Free Pumpkin Gingersnap Parfait, my Gluten Free Cranberry Apple Crisp or my Gluten Free Strawberry Pretzel Dessert.

You can find all of my Thanksgiving recipes here: Delicious Gluten Free Thanksgiving Recipes

a gluten free pecan pie bar on a white plate with a fork next to a wooden bowl of whole pecans, a small wooden bowl of coarse salt and a cup of tea
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Why You'll Love These Bars

  • No corn syrup, made with pure maple syrup instead
  • No pie crust to roll out
  • Easy to slice and serve a crowd
  • Great for making ahead of Thanksgiving

Ingredient Notes

  • Pure maple syrup gives these bars a rich, slightly caramel flavor without needing corn syrup.
  • When mixing the filling, beat just until the ingredients come together, overmixing can make the filling dense instead of gooey.

Make Ahead Tips

These bars can be made 3 to 4 days in advance. Store them covered in the refrigerator, then set them out the morning you plan to serve them so they come to room temperature by dessert time.

Serving Suggestions

These bars are delicious on their own with a cup of coffee or tea. They are also great served with a scoop of vanilla ice cream or a dollop of whipped cream for something extra special.

Storage and Freezing

Store the bars covered in the refrigerator for up to 3 days. You can also place each bar in an individual container for easy grab and go servings. To freeze, store in a freezer safe container for up to a month.

Top Tip

When mixing the filling, beat just until the ingredients come together. Over mixing can make the filling dense instead of gooey, so stop as soon as everything is combined.

Frequently Asked Questions

How should I store these pecan pie bars?

You can place a lid or plastic wrap over the container you baked the bars in and store them like that in the refrigerator. I also like placing each bar in a small glass container so they are ready for single servings.

Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.

Can these bars be frozen?

Yes! They do well in a freezer safe container in the freezer for up to a month. You could make these a few days or a week prior to Thanksgiving or an event you want to take them too and then freeze them so you're not rushed to make dessert while cooking the rest of the meal.

How far in advance can I make these bars?

These bars can be made 3 to 4 days ahead of time. Store them in the refrigerator, then take them out the morning of your event so they're at room temperature by dessert time.

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Gluten Free Pecan Pie Bars

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  • Author: Elaine VanVleck
  • Total Time: 1 hour 10 minutes
  • Yield: 16 large bars 1x
  • Diet: Gluten Free
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Description

These gluten free pecan pie bars have a buttery shortbread crust and a rich, gooey filling made with pure maple syrup instead of corn syrup. They're easy to slice and share, perfect for Thanksgiving or any fall gathering.

Ingredients

Scale

Crust:

Filling:

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

I'd love to hear how these gluten free pecan pie bars turn out for you! Leave a comment and star rating below, and let me know if they make it onto your Thanksgiving dessert table. Don't forget to pin this recipe so you can find it again when the holidays roll around.

Pecan Pie Bars Ingredients

Instructions

Preheat your oven to 350 degrees. Grease a 9x13 pan with coconut oil or butter. If you would like to pull the bars out of the pan to cut them also line the pan with parchment paper. Set aside.

In a food processor, using a push chopper or a knife and cutting board finely chop ⅓ cup pecans. Then, coarsely chop 1 cup of pecans. Set aside.

In the bowl of your stand mixer add the butter and brown sugar. Beat until well blended together. Add the gluten free flour and finely chopped pecans and beat until a dough forms.

Press the dough evenly into the 9x13 pan. Bake at 350 degrees for 25 minutes or until the edges are golden brown.

While the crust is baking make the filling. In your stand mixer add the granulated sugar, brown sugar, gluten free flour, salt, maple syrup, eggs and vanilla. Beat until the ingredients are mixed into a runny batter. Add the coarsely chopped pecans and beat just until they are blended.

When the crust comes out of the oven pour the filling mixture over top.

Return the 9x13 pan to the oven and bake at 350 degrees for 30-35 minutes. The edges will pull away from the sides and be browned when the bars are done.

Cool completely before cutting into bars.